Experiment with the type of mustard, such as hot mustard or honey Dijon, but leave the classic yellow kind for your hot dogs and hamburgers.

Two types of mustard, apple juice and white vinegar combine for a powerful marinade that renders the chicken tender and flavorful. Experiment with the type of mustard, such as hot mustard or honey Dijon, but leave the classic yellow kind for your hot dogs and hamburgers.

Total Time: 0:50

Prep: 0:50

Level:
Moderate

Serves:
6

Ingredients

¼ c. whole-grain mustard

¼ c. Dijon mustard

¼ c. Apple Juice

2 tbsp. white vinegar

1 tbsp. olive oil

black pepper

5 lb. bone-in chicken pieces

1 medium Yellow Onion

1 medium Red Onion

Directions

In a glass measuring cup or bowl, whisk together the mustards, apple juice, vinegar, oil and 1/4 tsp pepper. Divide the chicken, onions and mustard marinade between 2 large resealable bags. Refrigerate for at least 3 hours and up to 8 hours.

Heat grill to medium-low. Remove the chicken from the marinade. Grill the chicken, covered, turning occasionally, until cooked through, 30 to 40 minutes.

When the chicken has 20 minutes left to cook, remove the onions from the marinade and place on the grill (discard marinade). Grill the onions, turning occasionally, until tender and slightly charred, 15 to 20 minutes. Transfer the chicken and onions to a platter. Serve warm or at room temperature.